Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a pungent aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. In Indian cuisine, mint is used in chutneys, tea and Biriyani. I introduced Pudina in my little yard and it has since invaded the lawn, and is making an effort to gain control of the part of the yard reserved for my annual crops. Last year I had them removed and this year it is coming back again. I use lot of Pudina in my cooking but I have too much than I need. I think I will have to use them a lot this summer.
Thogayal is a thicker version of chutney. The following Thogayal is Athai `s recipe. She uses tamarind to suppress the pungent taste of the Pudina. The result is little sour when compared to the normal Thogayal made in Tamil cuisine.

never tried urad dal in pudina chutny....i make it with onions and either tamarind or raw mango......you can dry the surplus mint leaves and use it in anything n everything......you can gift the powdered dry leaves to your friends too....i do the same.

Thank you Sangeeta for the idea and tips, I shall try the chutney with raw mango.I live in this part of the world where warmer days are unpredictable therefore drying them is not an option. I just give fresh mint to my friends.

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Hey Cilantro - I just made this for dinner! Came out awesome! I did not grind the urad daal first and then the pudina - kind of grinded them all together - still was awesome. Thanks for the recipe! And btw - this is the first Google entry for pudina thogayal! Yay!

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